Recipe – A very tasty Jain Corn Paneer Quesadilla


Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!

For more recipes related to Jain Corn Paneer Quesadilla checkout Corn Bread ki Tikkiyan , Corn And Vegetable Lollypop , Sweetcorn Chilli Salsa Stuffed Tomatoes , Corn Chops . You can also find more Starter recipes like Green Banana Tuk, Nachos, Crab Chilli Toast, Kombdiche Dangar. Or try out these recipes from Fusion Cuisine like Gulmarg Salad, Karele Ki Kalonji, Grilled Fish, Spinach Maron .

Corn kernels crushed 1/2 cup
Paneer (cottage cheese) grated 1 cup
Wheat flour 1/2 cup
Refined flour (maida) 1 cup
Salt to taste
Tomato finely chopped 1 medium
Mixed peppers finely chopped 1/2 cup
Green chillies finely chopped 1-2
Dried oregano 1/2 teaspoon
Fresh coriander leaves chopped 1 tablespoon
Tomato ketchup 1 tablespoon
Oil as required
Processed cheese grated 1 cup

Step 1

Combine wheat flour and refined flour in a bowl. Add salt and sufficient water, mix and knead into a stiff dough. Set aside for ½ hour.

Step 2

Divide the dough into equal portions and roll out into medium thin discs.

Step 3

Heat a non-stick tawa. Place the discs on it and roast till half done.

Step 4

To make stuffing, combine cottage cheese, tomato, peppers, green chillies, oregano, salt, chopped coriander and tomato ketchup in a bowl and mix well. Add corn kernels and mix well.

Step 5

Heat little oil on a non-stick tawa. Place a disc on it and spread a spoonful of the stuffing on it. Top with cheese and cover with another disc. Press lightly and cook on low heat till both sides turn golden.

Step 6

Cut into wedges and serve hot with tomato ketchup.

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